The next Sunday Feast at Tavolàta celebrates the bounty of early summer in the Pacific Northwest with a menu packed full of fresh vegetables, accompanied by a handful of earthy wild mushrooms. Chef Brian Clevenger will be cooking everything from asparagus to pea vines for the June 1 dinner, and finishing the evening with a rhubarb crostata.

Where: Tavolàta
When: Sunday, June 1st 2014
Why: Wild Mushrooms!
How Much: $60 Per Person
Reservations: Required 206.838.8008

Menu

First:
Pea Vines with wild mushrooms, croutons, and mint
Fried Baby Artichokes with Meyer lemon aioli, basil, and pangrattato
Grilled Green Beans with saba, frisée, and sea salt
Black Mission Figs with arugula, almond, and breakfast radish
Charred Asparagus with Parmesan, lemon zest, and olive oil
Roasted Chiogga Beets with pistachio, goat cheese, and watercress

Second:
Agnolotti with English Peas, morel mushrooms, and crème fraîche
Bucatini with shaved porcini mushrooms, fava bean sugo, and Pecorino

Sides:
Sautéed Swiss Chard with garlic and chili
Roasted Baby Potatoes with rosemary and sea salt

Dessert:
Rhubarb Crostata with strawberry-rose geranium gelato

Dinner will be served family style at the communal table (tavolàta) where seating is limited to 26 guests. Dinner begins at 6pm and the cost is $60 per person. Reservations are required. Please call 206.838.8008 to reserve your spot.

2014 Sunday Feasts
July 6 — Sicilian Supper (cooked on the outdoor grill)
August 3 — Local Salmon
September 7 — Cuisine of the Mediterranean
October 12 — Duck, Squab, & Quail
November 2 — Braised Meats
December 7 — Lobster